In a microwave safe bowl, combine the chopped onion, chopped bell pepper, chili powder, oil, garlic, cumin and oregano. Stir.
Place in microwave and cook 4 - 5 minutes, stirring halfway through.
Remove from microwave and place in a 6 quart slow cooker
Add chicken broth, water, beans, sausage, soy sauce, sugar, liquid smoke and bay leaves to the slow cooker. Stir till combined.
Cover and cook until beans are tender. 9 -11 hours on low; 6 hours on high. Stir halfway through cooking.
Let chili settle for 5 minutes and remove fat (if any) from surface using a spoon.
Disgard bay leaves.
Transfer 1 cup of beans to a bowl and mash using a potato masher or a fork.
Return mashed beans to the slow cooker and let sit for about 5 minutes.
Season with salt and pepper.
Can be topped with scallions if you desire.